Black bean burgers are super easy to make and taste delicious. Turns out, they are also FAILSAFE!
Black bean burgers have long been a staple in our diet. I had completely forgotten about them until recently when we were getting tired of the endless rotation between chicken and beef. We were all craving a vegetarian option to add into the mix. Thankfully, my old tried and true recipe was super easy to make FAILSAFE.
So I made them for dinner a few weeks back and to my utter delight, BOTH of my children really liked them. In fact, The Big Kid has asked that I always have them on hand for her in case she doesn’t like what we’re having for dinner. Um, OKAY.
The recipe makes about 6-7 full sized black bean burgers, so we always have 2-3 pulled aside to freeze. Sometimes I’ll even make a double batch just so I can stock the freezer. If you’re planning on doing that, line a backing sheet with parchment paper and place your burgers on the tray. Freeze overnight and then transfer the burgers to a zip-top bag for storing.
Also, I’ve only ever made these burgers with black beans, but I am certain you could use any bean you’d like (chickpeas and white beans would be especially yummy here). And if the oats don’t work for you, chickpea or besan flour would be an excellent substitute. You can eat them naked, on a piece of iceberg lettuce, or on a FAILSAFE bun. The carob + pear bbq sauce is a lovely addition to the burgers for some extra flavor.
Easy Peasy Black Bean Burgers
Black bean burgers are a wonderful vegetarian (and vegan!) option for dinner. Whether you decide to make them straight away or freeze them for later, this is one meal your entire family will enjoy.
Place all ingredients into a food processor and blend until dough begins to form. Should be pretty sticky and solid. Form into patties. I usually get 6-7 out of the batch.
Place oil in large skillet and heat over medium heat. Add desired number of black bean patties to the pan and cook for 3-4 minutes per side or until getting crispy and lightly browned.
Freeze remaining patties on a baking sheet and then transfer to a ziptop bag for storage.
- Amount Per Serving
- Calories 105
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free (depending on oats used), dairy free, nightshade free, soy free, egg free, nut free, and low salicylate. It is also vegan and vegetarian.